Make-Ahead Breakfast Burritos for Under $10
Freezer-friendly breakfast burritos that cost less than $1 each and feed your family all week long.
I'll be honest - I used to skip breakfast or grab something expensive on the way to work. But when I did the math on those $5 coffee shop breakfast sandwiches, I realized I was spending over $100 a month just on rushed morning meals. That's when I started making these freezer breakfast burritos, and it completely changed my mornings. The brilliant thing about these burritos is that you make a dozen at once, spending maybe an hour on a Sunday, and then you have grab-and-go breakfasts for under a dollar each. I use eggs as the protein base because they're incredibly affordable, add black beans for extra protein and fiber, and bulk it up with potatoes and peppers. The whole batch feeds a family of four for a week, or gives you two weeks of solo breakfasts, all for under $10. These freeze beautifully for up to three months. Just wrap each one in foil, microwave for 2-3 minutes from frozen, and you've got a hot, satisfying breakfast that actually tastes homemade - because it is. My kids love them, my wallet loves them, and my chaotic weekday mornings definitely love them.
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Servings
12
Ingredients
For the filling
- •12 large eggs
- •2 medium russet potatoes, diced small (about 2 cups)
- •1 can (15 oz) black beans, drained and rinsed
- •1 bell pepper, diced
- •1 small onion, diced
- •2 cups shredded cheese (cheddar or Mexican blend)
- •2 tablespoons vegetable oil
- •1 teaspoon cumin
- •1 teaspoon chili powder
- •1/2 teaspoon garlic powder
- •Salt and pepper to taste
For assembly
- •12 large flour tortillas (10-inch)
- •Salsa (optional, for serving)
Instructions
- 1
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced potatoes and cook for 12-15 minutes, stirring occasionally, until golden and tender. Season with salt and pepper. Transfer to a large bowl.
- 2
In the same skillet, add the remaining tablespoon of oil. Sauté the diced onion and bell pepper for 5-6 minutes until softened. Add to the bowl with potatoes.
- 3
In a large bowl, whisk together the eggs with cumin, chili powder, garlic powder, salt, and pepper. Pour into the skillet and scramble over medium-low heat until just set but still slightly soft (they'll cook more when reheated). Add to the vegetable bowl.
- 4
Add the black beans and 1 cup of shredded cheese to the filling mixture. Stir everything together gently.
- 5
Warm the tortillas slightly (10 seconds in the microwave) to make them pliable. Lay out a tortilla and add about 1/2 cup of filling to the center. Sprinkle with a little extra cheese.
- 6
Fold in the sides of the tortilla, then roll from bottom to top, creating a tight burrito. Repeat with remaining tortillas and filling.
- 7
To freeze: Wrap each burrito tightly in aluminum foil. Store in a freezer-safe bag or container for up to 3 months. Label with the date.
- 8
To reheat from frozen: Keep the foil on and microwave for 2-3 minutes, flipping halfway through. Or unwrap, place on a microwave-safe plate, and heat for 1.5-2 minutes. Let sit for 1 minute before eating (the center gets very hot!).
- 9
Serve with salsa, hot sauce, or your favorite toppings. These are also great at room temperature for packed lunches.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.